Cooking a 9.5 pound pork shoulder today.
Unfortunately, I closed the grills a little too much, and when I went home to check, it had fallen to 190 degrees. I need it to cook at 225 for about 12 hours.
Then, when I get home, I can put some veggie skewers on the Weber gas grill. Just bought a new set of double-pronged skewers so I can turn the vegetables. I’m eager to try them out.
Hopefully I can post some pics tomorrow.
I made some chicken thighs the other day on the grill. I highly suggest if you’re grilling chicken breasts to switch up your meats. It’s just getting nice enough to grill out now. Rib season coming up.
Wow, is this a throwback Thursday bump??
In West Texas, it’s been nice enough to grill for several weeks. But it’s been Tax Season up until now.
Don’t worry–I’ll catch up pretty soon.
OK. Just got a new toy for my BGE. It’s a BBQ Guru, and it should make sure the temp holds at a solid 200 for 18 hours straight. Gonna cook a brisket overnight and some ribs tomorrow. Having the fam over for dinner to celebrate Labor Day and the son’s first birthday (which was actually yesterday).
Did you get the wifi kit? That’s bawss status for West Texas. Go to the bar and say look, I can tell you exactly what temperature my meat is smoking at.
That’s actually the coolest tech I’ve seen in weeks. Still need to get on buying an egg.
i just took delivery of a quarter cow - tenderloin, brisket, short ribs, the whole shabangy bang. so now i have my excuse to buy one of these beasts.
Greenie/CvM - I’ll be hitting you all up for some recipes.
Like I said before, I have a large and I love it. It’s the most popular size, which means that it has the most “toys” available for it. It’s big enough to cook for your family (unless your family name is Duggar).
The only bad thing I’ve found so far - it will hold a full-size trimmed brisket. But if you’re cooking a cut of meat that’s bigger than a brisket, the meat might have too big of a “footprint” to really fit on the Egg.
Also, if you plan to stack ribs on top of the brisket (using a multi-level extender or something), then you might hit the top of the dome, and not be able to close the lid all the way.
You can circumvent this problem by buying a half-fire ring or taking the fire ring out altogether. But if you take the fire ring out, you have to use the platesetter. _ Otherwise, the ring could expand due to the heat and shatter the Egg. _ So make sure there’s a little gap between the grid and the side of the Egg. (if this doesn’t make sense to you, then wait until you get it put together and you’ll see what I mean)
Also, before you buy a Platesetter, you might venture over to ceramicgrillstore.com. All the “hardcore” Eggheads prefer the Spider/AR/Woo to the standard Platesetter.
I’m not really a hardcore cook, and I bought my Platesetter before I learned about the othre stuff, so I’m sticking with what I have. It works well enough for me. If I need an extra level, I use the Woo3 ring. Ceramic Grill Store will sell it separately.
I just BS about burning burgers, Greenie is the tru grillin’ G!
Bump, for Ohai, since he’s debating on buying a grill.
Debate over.
Hey Turd. Did you ever get one?
^nope. i’m making the jump out on my own so I’m saving every penny.
^Kinda. Same concept, but that looked more like an imitator, unless they just disguised it to avoid legal troubles.
Here’s the BGE in action.
https://www.youtube.com/watch?v=vilCDQ7NX60
I have a friend who has one. He invites me over frequently to partake in things he grilled. It’s a good situation.
^This is a good depiction of a BGE. I’ll be doing a brisket next Friday to bring to work on Saturday.
Mmmmm…brisket…